THIS RESTAURANT IS CLOSED Lee Circle Restaurant

The result of a cooperative effort by the owners of Clancys and Le Parvenu, this menu features sautéed veal sweetbreads, creamy bisque of mirliton almond-crusted red snapper and a trio of crab cakes. Lavishly applied sauces such as marchand de vin and bearnaise further enrich the hefty and high-quality meat dishes---veal and beef tenderloin, double lamb chops or venison.

THIS RESTAURANT IS CLOSED Lee Circle Restaurant Restaurant Review

: Because of the spare and color-free aspect of Lee Circle (enclosed by glass, white curtains and just-as-white walls), the food has to create some excitement, and it sometimes does. The restaurant is the result of a cooperative effort by the owners of Clancys and Le Parvenu, and the menus rich style borrows from each. Sautéed veal sweetbreads, glistening with a lemon-caper butter, mushrooms and tomato, is the kind of dish a Clancys regular might greet with enthusiasm. The flavorful but super-creamy bisque of mirliton (called chayote outside New Orleans), topped with a little mound of crabmeat, reflects the luxurious French cooking at Le Parvenu. Crabmeat often shows up elsewhere, perhaps sprinkled onto almond-crusted red snapper or in a trio of crab cakes. Lavishly applied sauces such as marchand de vin and bearnaise further enrich the hefty and high-quality meat dishes---veal and beef tenderloin, double lamb chops or venison. If all of this suggests high-calorie complexity, that doesnt faze Lee Circles bevy of local fans.